Ingredients
Scale
- 12 ounces of your favorite pasta (penne, fusilli, or rigatoni)
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream or milk for a lighter option
- 1 cup shredded cheddar or mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the bacon until crispy, then crumble and set aside. Prepare chicken as needed.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in ranch dressing and heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce begins to thicken.
- Add cooked chicken and bacon into the sauce, mix well, and cook for an additional 2 minutes to heat through.
- Stir in shredded cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss until evenly coated in the creamy sauce.
- Serve immediately, garnished with chopped parsley if desired. Pair with garlic bread or a green salad for a complete meal.
Notes
- For extra flavor, top with additional shredded cheese or red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop adding a splash of milk or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg